Nutritious recipe: Bheja Masala

Get your daily quota of protein and iron from this delicious yet nutritious bheja masala recipe.

Every Eid, we head out to our friend Maria’s house in Bandra East for a day of feasting. Her mother lovingly prepares a lip-smacking Hyderabadi feast comprising baghara baingan, kheer, chicken biryani and a vegetarian version for our meat-hating friends. Among all these delicious treats was a dish that even the most hardened non-vegetarians in our group couldn’t bring themselves to eat – bheja masala a delicacy made by cooking goat brain with hot Indian spices and garnished with coriander leaves. Although its strange texture and metallic taste many not be for everyone, it is nutritious replete with iron, proteins and fats. I have always been a big fan of the dish from day one, and I coaxed Maria’s mum to part with her prized heirloom recipe for bheja masala, done in a delicious Indian style.

Ingredients

3 bheja or goat brains

Ghee — 1 tbsp

Cumin seeds — 1 tsp

Chopped green chillies — 2-3 nos

Ginger-garlic paste — 2 tbsp

Chopped onions — 2 medium

Chopped tomatoes —3-4 nos

Red chilli powder — 1 ½ tsp

Turmeric powder — 1½ tsp

Cumin powder — 1 tsp

Coriander powder — 1 tsp

Garam masala — 1 tsp

Chaat masala (optional) — 1 tsp

Salt to taste

Coriander leaves for garnishing

Method

Add 1 tbsp ginger-garlic paste in hot water and blanch the brains in it for a minute.

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